We all love asparagus. Why? Because it’s always there! Really, it always seems to be available and 90% of the time it looks pretty good.
Because of this, I am always looking for new ways to cook it, dress it, or otherwise process it.
This recipe could not be simpler. Boil the asparagus and combine the ingredients for the mustard sauce (a vinaigrette, really). That’s it. Looks pretty, tastes great, easy – it’s got it all. I’ve now made it twice and will certainly make it more.
Jacques has also won me over to the idea of peeling the ends of asparagus stalks. It’s a bit of a PITA but it really does make the ends just as tender as the rest of the spear, and once you get the hang of it you’ll be able to do it without also removing half your fingernails. Tip: to avoid breaking off the end of each spear, run the vegetable peeler over them while they are flat on your cutting board.
Asparagus in Mustard Sauce is on page 411 of Essential Pepin.